Best Restaurants Near Me in Salzburg

Mamma Mia is a hotel and restaurant in Lamprechtshausen. The wood-fired oven is at its centre, with thin-based pizza coming out of the fire; Italian classics and Croatian dishes share the same menu.

Do it like a surfer. Eat the rainbow. is written on the Ben's Aloha website. Ben and Fabi serve bowls, burgers and breakfast in Straßwalchen, with many ingredients from regional suppliers.

Christina and Fritz Rigele run the country inn on the Voggenberg, a farmstead first recorded in 1392. On Sundays a roast comes to the table, in summer vegetables from their own kitchen garden, and when the weather allows they grill.

Austrian classics, seasonal cooking and breakfast right beside the Klessheim golf course. Andrea and Harald Huber are the tenants and hosts, no golf clubs required.

Hubers im Fischerwirt pairs Salzburg inn cooking with a contemporary kitchen. In Alt-Liefering you get Austrian classics, seasonal dishes and a serious wine list. The garden sits under old trees.

Andy played records as DJ Cosmic and learned to bake pizza in Naples; Marc brings years of restaurant experience from Munich, Vienna and Salzburg. Since April 2024 the two have been baking Neapolitan pizza in the Elisabeth-Vorstadt, with starters, desserts, wine and drinks.

At the Fuchsbau in Wals every ingredient comes from within thirty kilometres, the house states this on its website. Stefan Fuchs cooks elevated alpine food with French and Italian influences from it, and down-to-earth dishes beside them.

Samanta comes from Milan and cooks Italian food at Vegitalian in Mülln, but entirely plant-based: house-made pasta, pizza and Italian specialities, fresh daily with organic ingredients.

Restaurant Mirabell sits inside the Sheraton Grand Salzburg on the Mirabell Gardens. Robert Chlopinski pairs Austrian classics with influences from fifteen years in Dubai and Qatar; on Fridays sixteen small courses reach the table, on Sundays there is brunch.

An Italian two-course business lunch, Monday to Friday, a few steps from the Mirabell Gardens: a starter, a Mediterranean main, a soft drink. Built for the lunch break, and it does not taste like canteen food.

A bistro, wine shop and deli in one vaulted room at the foot of the Mönchsberg. magazin has been here since 2003, with more than 1,000 wines, seasonal bistro cooking and a courtyard that keeps people outside long after dinner.

Salzburg inn cooking since 1939: at the Wastlwirt in Maxglan, backhendl and Wiener schnitzel sit next to beef tartare and seasonal dishes. The chestnut garden seats around 100.

Pescheria means fishmonger, and in the Andräviertel it has become a restaurant where fish and seafood are the whole programme, Mediterranean, without a detour through Viennese cooking. In summer the tables stand outside among plants.

Niko and his team bake Neapolitan pizza in Eugendorf, with Italian produce and a day menu that keeps changing. The restaurant sits at the Salzburg golf club, but it is open to everyone.

Salzburg's oldest pizza love is what Pizzeria Ciro in Schallmoos calls itself. The dough rests at least 48 hours, the oven runs at around 400 degrees. Antipasti, a short pasta list and dolci alongside.

Build-your-own breakfast and brunch: at FYN you put your breakfast together from individual dishes or pick from creative favourites, right in Salzburg's Old Town.

Casa Napoli on Bergstrasse bakes Neapolitan pizza in an open kitchen. The dough matures for several days and goes into a hot oven. Home-made pasta and starters complete the menu.

Mega Star Kebab on Richard-Kürth-Strasse grills beef steak instead of the usual kebab meat, with fresh vegetables and special spices. The kitchen is halal certified.

Fifty4 Burgers on Linzergasse works with 100% halal meat, house-made sauces and burgers cooked to order, from beef burgers to signature creations such as the California Chicken Burger.

Organic Austrian beef, organic Alpine chicken and hand-cut organic potato fries: everything at Ludwig in the Linzer Gasse is prepared fresh each day, the sauces made in house. Vegetarian and vegan options too.

Herzl is on Getreidegasse and belongs to Hotel Goldener Hirsch. The menu lists Wiener schnitzel from milk-fed veal, Backhendl and Salzburger Nockerl. In fine weather the garden is open.

Asian Street Kitchen in Salzburg: at Dai Pai, Asian street food, shareable dishes and a laid-back street-market vibe come together, right opposite the Festival Hall.

Die Geheime Specerey on Sigmund-Haffner-Gasse is restaurant, wine bar and delicatessen in one. Andreas Felleis and Patrick Knittelfelder cook fresh pasta, steaks and dishes from their own pasture-raised pork.

Authentic Salzburg inn culture in the Old Town: at Metzgersteig am Alten Markt, traditional Austrian cuisine, genuine butchery craftsmanship and a large beer garden meet one of Salzburg's most beautiful squares.

Top Bosna and warm hospitality right in Salzburg's old town: Salzburger Grill Imbiss serves up Salzburg street food with no long waits, served with plenty of charm and a big heart. The best part: every tip goes to charity.

Iberico on Chiemseegasse brings Spanish and Portuguese cooking to the old town. The table gets changing tapas, jamón, bifanas and pastéis de nata, plus wines that host Christoph Filip imports himself.

Thai cooking, fish and steaks from the lava grill, three kitchens that rarely share a menu, plus a rooftop terrace above the Leopoldskroner Weiher. Christoph Marchhart brings the spices back from Thailand himself, and no glutamate goes into the food.

TORIKO Nonntal cooks ramen and mazemen with noodles made fresh in the restaurant every day. The inspiration comes from Chinese, Japanese and Korean kitchens.

“Unconventional: absolutely. Perfect: not in the slightest.” Those two lines are how the Paradoxon introduces itself. Martin Kilga and his team cook what does not seem to belong together on the first bite; at weekends brunch joins in.

Brunnauer is in the historic Ceconi Villa in Nonntal, with a terrace facing Hohensalzburg Fortress. Richard Brunnauer cooks seasonally and regionally at Hauben level, the Austrian restaurant rating by Gault Millau. From 16 to 28 November chamois, mouflon and wild fowl are announced.

Lizzy and Jakob Aigner cook seasonal Mediterranean food at ANIMO in Nonntal, deliberately purist. Restaurant, conservatory and a shaded garden, plus an award-winning champagne list.

Gasthof Hölle in Gneis has been brighter and more open since its renovation in June 2026. Next to the garden under old chestnut trees there is a large playground within sight of the tables, plus a playroom indoors.

A pine distillery became an inn in 1911. Latschenwirt at the foot of the Untersberg cooks game from the Mayr-Melnhof grounds, alongside classics and seasonal dishes; you can also grill at the table, with the Hutessen on pre-order.

At the Steinerwirt in Lofer, Daniel Valovis cooks Latin American food with Middle Eastern flavours. At dinner everything goes in the middle of the table and gets shared; during the day there is breakfast and a light lunch menu.

Traditional Austrian inn cooking, a step above the ordinary, in a historic setting: the Schlosswirt zu Anif sits right beside Anif Castle, with regional specialities, seasonal dishes and one of the finest gardens outside Salzburg.

Kentaro Fujita trained in omakase restaurants in Japan and now cooks at Mondsee: fine dining, a chef's table and an izakaya bistro under one roof.

Argentine street food meets regional quality: at Gauchos Del Gusto you'll find juicy steak sandwiches, standout burgers, homemade chimichurri and plenty of authentic gaucho flair straight from the food truck.

Regional cuisine reimagined: At Aarons Genusskrämerei, premium local ingredients meet modern craftsmanship and creative ideas. With his 'What the Hall' concept, chef Aaron Priewasser brings the heart and culinary history of Hallein straight to your plate.

CRAZIAN's in Hallein cooks modern Asian food with flavours from Thailand, Malaysia and China. Two dishes are fixed, with two new specials every week. In summer there is a small garden.

Windbeutelbaron sits at around 1,000 metres on the Graflhöhe near Berchtesgaden. The café-restaurant is known for oven-fresh giant cream puffs made to a Berlin pastry chef's original recipe, alongside Bavarian dishes and a sun terrace facing the Berchtesgaden mountains.

SeeSushi combines Japanese sushi artistry with regional ingredients from the Salzkammergut region. The focus is on native freshwater fish such as char, whitefish and lake trout, crafted into creative nigiri, maki and signature rolls. This innovative concept originated at Lake Wolfgang and has since expanded to Vienna and Lake Achen in Tyrol.